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Brinjal (Indian Eggplant) Kothsu


By Aaha Oho (Visit website)



I had some tender brinjals lying in the fridge for more than 5 days. Thats actually weird in my kitchen, because i cook brinjals the next day i buy it and the reason is, rarely i get good tender brinjals in our Indian store nearby. And this time it was fresh and  i bought a lot to try some different dish other than usual fry and making sambar. 
When i was looking for a recipe in my old note book, i found my MIL's kothsu recipe which i had written in a small paper. I remembered the day (after my marriage) my husband asked me to prepare the dish 'just like his mom' makes. That time i was not much of a brinjal person and i didn't care to try the recipe. But now, i buy brinjals every week and i really liked the taste of kothsu.
Kothsu is kind of a dip or chutney famous in Tamilnadu. It is made with simple ingredients in a quick time. I found other kothsu recipes made with tamarind for sourness, but MIL's recipe says' tomatoes'. Maybe next time i would try it with tamarind. Alright, here goes the recipe,
Ingredients:


15 tender Brinjals (bite-size pieces)
6 red Pearl onions
2 Green chilli (slit)
2 Roma Tomatoes (chopped)
1/2tsp Turmeric powder
1tbsp Sambar powder/Kuzhambu milagai podi
1/2tsp Cumin seeds
1/2tsp Mustard seeds
1/2tsp Urad dal
3 Dry red chilli (broken)
5-6 Curry leaves
2 pinches Asafoetida
1 cup Water
1tbsp Oil
Salt
How to:
In a cooker add brinjals, pearl onions, green chilli, tomatoes, turmeric powder and salt along with water and pressure cook'em for two whistles.


Coarsely mash the cooked brinjals with a hand masher and keep aside.


Heat oil in a skillet, add mustard seeds, urad dal, dry red chillies, curry leaves and asafoetida.


Then add sambar powder dissolved in some water and cook for 30 secs. (Water is added to prevent the sambar powder from burning.) (Sorry, don't have the pic.)
Now, transfer the cooked brinjal mixture into the skillet and cook for 6-8 mins at medium flame or until it starts thickening a bit. (Do not overcook the mixture or it will turn into chutney consistency.)


Switch off and garnish with cilantro.


Serve hot with idli, dosa or steamed rice.




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